No Bake Oreo Cheesecake (Print Version)
Creamy no bake Oreo cheesecake with chocolate crust and light filling, chilled for a perfectly sweet dessert.
# Ingredients:
→ Oreo Cookie Crust
01 -
24 Oreo cookies, crushed
02 -
4 tablespoons (56 g) salted butter, melted
→ Cheesecake Filling
03 -
24 oz (680 g) cream cheese, room temperature
04 -
2 teaspoons (10 ml) pure vanilla extract
05 -
2 cups (240 g) powdered sugar, sifted
06 -
2 teaspoons (10 ml) fresh lemon juice
07 -
1½ cups (357 g) heavy whipping cream, very cold
08 -
16 Oreo cookies, roughly chopped
# Steps:
01 -
Line the bottom of a 9-inch springform pan with parchment paper. Combine crushed Oreo cookies and melted butter in a bowl and stir well to fully saturate the cookie crumbs. Press the mixture into the bottom and 1 inch up the sides of the prepared pan. Place the pan in the freezer while preparing the filling.
02 -
Using a stand or hand mixer, beat the softened cream cheese until smooth. Add powdered sugar, vanilla extract, and lemon juice, then beat on medium speed for 4 minutes until the mixture is light and fluffy.
03 -
In a separate bowl, whip the cold heavy whipping cream with a whisk attachment until stiff peaks form. Gently fold the whipped cream and chopped Oreo cookies into the cream cheese mixture.
04 -
Pour the filling into the prepared crust and smooth it evenly. Cover tightly with plastic wrap and chill in the refrigerator for at least 5 hours or overnight. Serve chilled.
# Helpful Notes:
01 -
Make sure the heavy whipping cream is very cold for the best whipping results.
02 -
For a neater presentation, garnish with extra Oreo cookies or whipped cream.